Roasted Tomato Soup


Serves 2

Level: Super Easy


  • 30 oz cherry tomatoes (I bought 3 small containers that were each 10 oz)
  • 1 small onion, roughly chopped
  • 6  garlic cloves
  • 1/2 cup olive oil
  • 1/4 fresh basil leaves
  • 1/2 cup vegetable stock
  • 1/4 cup full fat coconut milk or heavy cream
  • 1 tablespoon salt
  • 1 teaspoon black pepper

How to Make It

  1. Preheat the oven to 350 degrees
  2. In a roasting pan, add your tomatoes, onion, garlic, basil, and olive oil
  3. Roast for 30 minutes
  4. To a blender add the content of the roasting pan, veg stock, coconut milk, salt, and pepper
  5. Blend until you reach your desired consistency. I like mine on the chunkier side!
  6. Now, it’s time to plate!! Add your roasted tomato soup to a bowl, top with some coconut milk or heavy cream and basil to look pretty!

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